Culinary Capers
January | 2015
25th Annual Gala Dinner & Auction | Sunday February 22
Join Us!
Honorary co-chairs Billy Munnelly and Kato Wake invite you to join them for a glittering evening in Toronto bringing together individuals and corporations who have supported the Stratford Chefs School for 25 years. Our students are front and centre of this event; behind the scenes preparing the splendid four-course menu, out front serving our patrons in fine style and running the Gala Auction throughout the evening.
Your Support is Invaluable
The Stratford Chefs School was established in 1983 as a not-for-profit educational institution, which trains young Canadian chefs through a unique, industry-driven program that is operated by working restaurant professionals.
The School's curriculum remains in step with the changing market, developments in the restaurant business and emerging innovations in cuisine.
As such the School relies on fund-raising efforts and the annual Gala to keep tuition affordable and maintain excellence of training; the Gala accounts for 40% of fund-raised revenue.
Stratford Chefs School 25th Annual Gala Dinner & Auction
To reserve please call Kelly at 519.271.1414 email admin@stratfordfordchef.com or click on the link below
Sunday, Feb 22, 2015, 05:00 PM
George Restaurant, 111-C Queen Street East, Toronto, ON, Canada
Our Sponsors
25th Anniversary Presenting Sponsor
BMO Financial Group
Menu Sponsor
President's Choice
Venue Sponsor
George Restaurant
Reception Sponsor
The Vine - Rob Groh Agency
Wine Sponsor
Joie Farm
Print Sponsor
Trucraft Creative Lithography
Coffee Partner
Revel Caffe
International Guest Chefs in Residence Begins January 20!
The Stratford Chefs School is honoured to announce Chef Francesco Lagi and Chef Michael Hazlewood as International Chefs in Residence for 2015.
Chef Francesco Lagi joins us from Villa Mangiacane in Tuscany and will cook dinner with our students from Tuesday January 20 through Saturday January 24, 2015.
Nestled in the heart of the winemaking region of Chianti Classico, Villa Mangiacane is a magnificent 15th century villa built by the Machiavelli family, bearing the unmistakable hand of the Renaissance master, Michelangelo. Located just 12km south of Florence, Mangiacane is set within 600 acres of flourishing vineyards and olive groves. The private estate produces three award winning wines and a distinctive olive oil, which you can taste and enjoy during your stay.
Chef Francesco Lagi was born in Florence and educated in catering and the hotel business in Florence. Chef Lagi’s cuisine focuses on classic Tuscan dishes with creative, international presentations. He has honed his skills at many of the most renowned restaurants in the Florence region: La Terrazza Brunelleschi, Il Cibreo, San Domenico a one-star Michelin restaurant in Imola and Enoteca Pinchiorri a three-star Michelin.
Chef Michael Hazlewood joins us from Toasted Restaurant and Wine Shop in London, England and will cook dinner with our students from Tuesday January 27 through Saturday January 31, 2015.
Toasted is New Zealand born Chef Michael Hazlewood’s first restaurant venture: an 80 seat restaurant with a daily changing menu of seasonal, modern British fare. Chef Hazlewood’s work experience includes: Attica in Melbourne, and Soif and The Green Man and French Horn in London.
Toasted’s menu is driven by products from small farmers and growers; a wood-fired oven is used for daily baked bread and roasting fish and meat.
For reservations call Kelly at 519.271.1414, or email myreservation@stratfordchef.com
Chef Francesco Lagi Menus | January 20-24, 2015
Tuesday Jan 20
Tortino with Fresh Pecorino, Honey and Dried Grapes
Potato Ravioli with Wild Boar Ragout
Beef Fillet with Porcini Mushrooms, Fried Sage Leaves and Red Wine Reduction
Almond Biscuits with Tuscan Sweet Wine ‘Vin Santo’
Wednesday Jan 21
Ricotta and Pesto Flan with Tuscan ‘Frantoiana’ Sauce
Diraspini Pasta with Pancetta, Olives and Fresh Tomatoes
Truffle Stuffed Pork Tenderloin with Potatoes and Leeks
Mascarpone Semifreddo with Candied Orange and Rosemary Reduction
Thursday Jan 22
Cannellini Beans, Cream and Steamed Spelt
Chestnut Flour Gnocchi with Ragout
Proscuitto Stuffed Guinea Hen, Aged Pecorino, Zucchini and Mint
Apple Cake with Cinnamon Cream
Friday Jan 23
Chicken Liver Patè with Rosemary Bruschette
Risotto with Chianti Classico and Fried Cabbage
Hake ‘Livornese’ with Potatoes and San Marzano Tomatoes
Zuccotto Fiorentino
Saturday Jan 24 (Sold Out)
Eggplant Parmigiana with Mozzarella Cheese
Tuscan Ribollita with Winter Vegetables and Bread
Chicken ‘Alla Cacciatora’ with Porcini Mushrooms and Olives
Chestnut shortbread with Cream and Hazelnuts
Chef Michael Hazlewood Menus | January 27-31, 2015
Tuesday Jan 27
Sourdough, Cultured Butter, Homemade Fresh Cheese
Mackerel
Veal Brain
Potato
Mutton
Jelly & Custard
Wednesday Jan 28
Sourdough, Cultered Butter, Homemade Fresh Cheese
Scallops
Heritage Carrot
Duck Hearts
Beef
Lemon-Lime
Thursday Jan 29
Sourdough Cultured Butter, Homemade Fresh Cheese
Monkfish Liver
Broccoli
Cauliflower
Pork
Apple
Friday Jan 30
Sourdough, Cultured Butter, Homemade Fresh Cheese
Crab
Mackerel
Beetroot
Beef
Chocolate
Saturday Jan 31
Sourdough, Cultured Butter, Homemade Fresh Cheese
Smoked Eel
Crab
Raw Beef
Pork
Maple
Canadian Guest Chefs Series Starts February 3!
February 3 - Sean Collins | Mercer Hall
February 4 - Francisco Alejandri | Agave y Aguacate
February 5 - Bryan Steele | The Prune Restaurant
February 12 - Kris Schlotzhauer | Enoteca Sociale
February 14 - Neil Baxter | Rundles (Sold Out)
February 19 - Lorenzo Loseto | George
February 24-26 - Carl Heinrich & Ryan Donovan | Richmond Station
Students Featured in The Globe & Mail Food & Drink Column!
Student Bio
Level 1 Student | Angie Mohr
Hi! I'm Angie Mohr, a Level 1 student here at the Stratford Chefs School. As you can tell from my picture, I'm certainly not fresh out of high school. I have been married for 23 years and have two children, 20 and 15. I'm a Stratford girl, but have also lived in Waterloo and Savannah, Georgia for many years and have travelled extensively. We came back to our hometown just over a year ago, and I'm finding a new appreciation for this city.
Although I came to chef school late, I've always been immersed in cooking. Over the years, I have taught classes in bread making, pasta, and cheese making, among other things. I have written food and sustainability articles for sites such as Yahoo!, Gadling, and MSNBC. I have raised chickens, fished in the warm waters off the Georgia coast, made my own sea salt, and harvested clams, oysters, blue crab, and shrimp. I have my Master Gardener designation and love growing my own fruit and vegetables. Earlier this year, I knew it was time to get serious about food.
As for my pre-chef school background, I have a degree in Economics, and am a Chartered Accountant, Certified Management Accountant, and CPA-- in other words, I'm a big accounting nerd. I built, managed, and sold a successful regional accounting practice and have written seven books on business and finance topics, with over 125,000 books in print. I have had the opportunity to provide management consulting services to many high profile clients, including Paula Deen's The Lady & Sons restaurant in Savannah, Georgia. Although my role was to set up the point of sale system for Paula's attached retail store, I found myself gravitating back towards the kitchen at every opportunity, and was able to sneak in lessons on how to make hoecakes, real Southern biscuits, and fried chicken. I should have known then that I was heading in this direction.
In preparation for entering chef school, I spent the summer season working in Stratford at the Church Restaurant, both in the kitchen and as a server. My real restaurant experience was as old as my university degree and I wanted to ensure that I could still handle the physical demands of being a chef. Over the course of the summer, I fell in love with the restaurant industry-- and this city-- all over again. I knew I was heading in the right direction.
The first eight weeks of chef school were incredibly challenging, as I knew they would be. It had been a long time since I was in an academic environment and this is certainly a unique one. We have the opportunity to work in different real-world restaurants, and learn from an impressive and varied group of chefs, each with their own style and own preferences. This allows us to reflect on what works for us as budding chefs and what doesn't. It helps us to begin to shape our own style.
Over the Christmas break, I took the opportunity to work in several Stratford restaurants to expand my experience. Each kitchen has something to teach, whether it's about how to treat staff, how to prep and hold food for service, or how to MacGyver the equipment you have into what you need. It has been a fantastic experience, and I'm definitely ready to launch into the next eight weeks.
I am asked frequently about what I want to do when I'm done school. The honest answer is that I don't know. I do know that it will involve writing food-related books, especially about the history of regional foodways. It will involve clandestine underground supper club events. And, most importantly, it will involve cooking amazing food for the people in my life.
Toast of the Town | Alumni Spotlight
Chef Matt Gaynor | 1999
Growing up in Wellesley Ontario, Matt moved to Stratford after high school where he found his passion for cooking at Down the Street Bar and Café. Graduating from the Chef School in 1999, Matt had successful stints as the Sous Chef at Pazzo Ristorante and later on as the Executive Chef at the Stratford Festival of Canada.
With a couple years at Cin Cin’s in Vancouver, Matt found himself in the Turks and Caicos Islands where he was the Chef at Magnolia Restaurant for 6 years. In 2013 Matt made the transition to Coco Bistro where he is the Head Chef for owner/executive chef Stuart Gray. Coco Bistro, one of the leading restaurants in the Caribbean is set in the largest Coconut groves on the island of Providenciales, offering al fresco dining under the coconut palms and stars.
When Matt is not in the kitchen he enjoys spending time in the Dominican Republic with his wife Ana Julia where they are building their retirement home in Vista Alegre, a small village in the Dominican countryside.
Are you an SCS Graduate? Let us know what you are up to!
We want to share your news! Help us to help you promote your business and any future events you are participating in. Do you have any sage words of advice for current students or recent grads? What adventures have you had since leaving the school?
We are very proud of our graduates and we want to share your story with our dedicated network of SCS alumni and supporters!
Send your story to admin@stratfordchef.com
Our Latest Student Blog!
More YouTube Fun! Vegan Mushroom Risotto...
A Warm Thank You To Our Loyal Supporters!
BOARD OF DIRECTORS
Ryan Donovan
Nigel Howard
Timothy J. Leonard
Dr. Dennis Nuhn
ADVISORS
Dan Donovan
Carl Heinrich
Eleanor Kane
Shelley Windsor
John Wolfe
BREWED COFFEE PARTNER
revel caffè
PHOTOGRAPHY PARTNER
Terry Manzo
TECHNOLOGY PARTNERS
The City of Stratford
The Compudoc and Switch Wifi
VEHICLE PARTNER
Bustard Chrysler
WINE PARTNERS
Cave Spring Cellars
Malivoire Wine
Rosewood Estates
The Vine - Rob Groh Agency
13th Street Winery
Hidden Bench
ESCOFFIER DONORS
EXECUTIVE CHEF $10,000+
George Cedric Metcalf Charitable Foundation
TD Financial Group
University of Waterloo Stratford Campus
SOUS CHEF $2500+
David Lester at The Three Houses
Dr. Dennis and Laurie Nuhn
revel caffè
Stratford Perth Community Foundation
CHEF DE PARTIE $1000+
Jason and Sarah Bandey
RE/MAX A-B Realty Ltd
James Walt
APPRENTICE $100+
Jane Cooney
Karen Dirse
David and Jennifer Leaney
Linda MacDonald and Thomas Gray
Ross and Fran McElroy
Patricia McGrath
Ross Morgan
Barbara Schubert
David and Susan Tamblyn
Chip and Barbara Vallis
Dennis Vollmershausen
GASTRONOMIC WRITER IN RESIDENCE DONORS
Elizabeth Baird
Harper Collins Canada
Sandra and Jim Pitblado
SUPPORT A STUDENT CHEF DONORS
BMO
Eleanor Kane
James and Connie MacDougall
George Oleske
Hillary Purvis
Michael Stein Don
Bertha Thompson
Barbara Young
Gary A. Miller
John R. Reed
David & Linda Bowen
Larry & Gayle Folliott
Kimberley Payne
Paul Butler
Leanne Landers
Kathryn Fleming
Joseph & Marilynn Kokoszka
Susan Craig
William & Ann Gawman
John & Pam Hambly
Dr. Aaron Malkin
Eleanor Gow
Hon. Paul Hellyer
Christopher Reed
Hans & Lydia Habeggar
Keep In Touch With Us!
Email: admin@stratfordchef.com
Website: stratfordchef.com
Location: 68 Nile Street, Stratford, ON, Canada
Phone: 519-271-1414
Facebook: https://www.facebook.com/StratfordChefsSchool
Twitter: @stratfordchef